tomato basil parmesan soup

Name: Tomato Basil Parmesan Soup
Prep time: 15 min
Cook time: 35 min
Yield: 10
Cuisine: American
Ingredients: 2 tablespoon(s) olive oil, extra virgin; 1 cup(s) celery, finely diced; 1 cup(s) carrots, finely diced; 1 cup(s) onion, finely diced; 1 tablespoon(s) dried basil; 1 teaspoon(s) dried oregano; 1/2 - bay leaf; 28 ounce(s) canned diced tomatoes, do not drain (i use hunt's fire roasted); 4 cup(s) vegetable or chicken broth; 1/2 cup(s) butter (no substitutions); 1/2 cup(s) flour; 1 cup(s) shredded fresh parmesan; 2 cup(s) skim milk, warmed (heat in microwave about 2 minutes); - salt & pepper, to taste

(1 RATING)

127 Pinches 2 Photos

Teresa Jacobson

New Orleans, LA

Updated on Dec 3, 2012

This flavorful soup is so good on its own or over a scoop of rice! It's so good-- you just have to try it! ** Low purine recipe for those with gout (provided canned tomatoes are free from high fructose corn syrup and Xanthan gum.) Adapted from a recipe on utah.todaysmama.com

Rate

prep time 15 Min

cook time 35 Min

method Stove Top

yield 10 serving(s)

Ingredients

2 tablespoons olive oil, extra virgin
1 cup celery, finely diced
1 cup carrots, finely diced
1 cup onion, finely diced
1 tablespoon dried basil
1 teaspoon dried oregano
1/2 - bay leaf
28 ounces canned diced tomatoes, do not drain (i use hunt's fire roasted)
4 cups vegetable or chicken broth
1/2 cup butter (no substitutions)
1/2 cup flour
1 cup shredded fresh parmesan
2 cups skim milk, warmed (heat in microwave about 2 minutes)
- salt & pepper, to taste

How To Make tomato basil parmesan soup

Step 1

Heat olive oil in large soup pot. Add celery, carrots, and onion. Saute for 5 minutes. Add basil, oregano, bay leaf, tomatoes, and chicken (or vegetable) broth. Bring to a boil, reduce heat and simmer about 15 minutes or until carrots are tender.

Step 2

Meanwhile, in a skillet, prepare a roux by melting butter over med-low heat. Once butter is melted, add flour and stir constantly for 5-7 minutes. Stir in 1 cup from the hot soup. Add in 3 more cups of the soup, stirring constantly until smooth. Stir roux into soup.
Step 3

Simmer, stirring constantly, until soup begins to thicken. Stir in Parmesan. Slowly stir in warmed skim milk. Salt and pepper to taste. Simmer over low heat for about 15 minutes, stirring occasionally. Serve over rice or with saltines.
Step 4

Nutritional Info: per serving Calories: 238 Total Fat: 15.6g / Sat Fat: 8.2g Cholesterol: 34mg Sodium: 756mg Total Carbs: 15.1g/ Fiber: 1.6g/ Sugars: 6.7g Protein: 9.2g
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes